Salmon with Dill Beurre Blanc
A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill.
- 2 (6-ounce) pieces skinless salmon fillet
- 1 tablespoon olive oil
- Pinch of paprika
- Pinch of salt and pepper
- 1 tablespoon minced shallot
- 1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)
- 1 oz (1/8 cup) white wine vinegar
- 6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces
- 1 teaspoon chopped dill
- Salt and white pepper to taste
- Preheat oven to 375 F.
- Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.
- Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.
- Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.
- Spoon butter sauce over the salmon and garnish with a sprig of dill.
Recipe Source: LickMySpoon.com.
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